17 Aug 18

Buttermilk Scones

buttermilk scones recipe

Recipe: Buttermilk Scones
Recipe adapted from Delia Smith’s How to Cook

Preparation and bake: 30 minutes in total
Makes about 10 scones

INGREDIENTS:
2-3 Tbsp buttermilk, plus a little extra for brushing
225g [8 ounce] Self-rising flour, plus a little extra for dusting
75g [2.6ounce] butter, at room temperature
40g [1.4 ounce] castor sugar
1 large egg, at room temperature
pinch of salt

Additional:
40g chopped dried cranberries
40g chopped toasted almonds

You will also need:
1 lightly greased baking sheet dusted with flour
2 inch (5cm) cookie cutter
pastry blender

Remark: You may add the almond & cranberries to the basic buttermilk scones, traditionally, scones are supposed to serve with clotted cream and fruit jam.

[for your convenient, the measurement in ounce is converted from gram by using this unit conversion, powered by UnitConversion.org]

I have readers who really need to get the measurements converted from gram to cup, you may try the following conversion calculators for different ingredient. I am not sure how accurate it is going to be since different ingredient has different density (weight over volume).
Flour, Butter, Sugar

how to bake scone1. Prepare ingredients and preheat oven to 220C / 425F
2. Sift flour and salt together in a large bowl
3 & 4. Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use fingers to rub the butter lightly into the flour)

bake scone step5 & 6. Add sugar. (if you have additional dry fruit or nuts, add them in at this stage) and mixed well.
7 & 8. In a measuring cup, beat the eggs with 2 Tbsp buttermilk together, and add this to the dry mixture.

scone instruction9 & 10. Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
11. Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
12. Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.

scone recipe13. Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.
14 & 15. Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
16. Remove them to a wire rack to cool.

Traditionally, scones are served with clotted cream and fruit jam.
buttermilk scones

{More photos and story on Page 1.}

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18 comments... read them below or add one

  1. Rachel Smith via Facebook says:August 18, 2012 at 12:23 am

    You rock!

    1
    Reply
  4. Alice says:August 19, 2012 at 9:35 pm

    The scones look simple delicious, and also look similar to the one I had in Cameron Highlands. Good job Mandy!

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    Reply
  5. Terriea says:August 20, 2012 at 4:11 pm

    Appealing and reminds me the first trial in London some years ago. This one with cranberries and almonds looks yummy.

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    Reply
  6. eunice says:August 20, 2012 at 6:32 pm

    Looks superb!! I am definitely going to try this recipe! Thanks for sharing!!! xD

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    Reply
  7. Marianne says:August 21, 2012 at 2:17 am

    I never tried scones before! They look so yummy! Thank for the recipe!
    I will give it a try soon!

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    Reply
  8. lw says:September 22, 2012 at 3:39 pm

    I finally tried this recipe after hiding in my to try recipe lists for soo long!

    I dare say, the best scone recipe ever! The scones turned out buttery and short without being dry. The only problem i had was the baking soda after taste as i was using AP flour+ baking soda to create self raising flour. other than that, it was just perfect! :)

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  9. caryn crowston says:November 28, 2012 at 7:44 pm

    where is the recipe

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    Reply
  10. Nicole says:February 28, 2013 at 7:01 am

    Hi! I’m from Mexico, I’ve never tried scones, and I don’t know how to look for some of the ingredients you are using (castor sugar, self-rising flour, and buttermilk (I’ve read you can prepare this with milk and vinegar)). I hope you can help me so that I can try this recipe that looks simply delicious!

    Thank you very much for your help :)

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    Reply
  11. lennie says:April 4, 2013 at 11:20 pm

    Hello

    Yr scone looks superb. I wonder how do u make buttermilk and where can I get it ? Would like to try on your recipe.
    Thanks
    LL

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    Reply
    • Craft Passion says:April 4, 2013 at 11:41 pm

      Hi Lennie, you can get the buttermilk from the baker’s supply store. Some big grocery stores might carry it as well, search at the cold milk section. If you still can’t find it, you can google “how to make buttermilk” to find how to make-it-yourself, but I am not sure if they taste the same as I never tried this substitute version.

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      Reply
  12. Lennie Lim says:April 5, 2013 at 12:00 am

    Hi and thanks for yr speedy reply.
    Just curious. .. how does buttermilk tastes like …sour or ??

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    Reply
  13. karenb/fredw says:May 1, 2013 at 3:08 am

    love this recipe – all of ours are with regular flour sounds almost like the buckingham palace recipe because of the butter milk. keep up the good work, mandy! thanks. karenblair/fredwinchester

    13
    Reply

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